Article: Research Leads the Whey -- September 2009
“Researchers are making great
advancements to provide a variety of whey protein products for wider use in the
marketplace,” says Raj Narasimmon, Ph.D., vice president of product research
for DMI. “We are discovering ways to modify the whey protein to exhibit
different desired properties for use by manufacturers.” The research is
exploring heat stability, ways to improve the flavor of whey protein and
different ways of separating the whey proteins out of milk or whey to create
whey protein fractions. To view the online National Dairy Foods Research Center
Program guide, go to www.innovatewithdairy.com/researchresources.